Modified cotton-seed oil.



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.--=-Be.-1t2-:knoivn.; chat I Joan Finesse, a. "States, residiii? at Baltimore, on the. Steteof "lirlaiiylend, iave merits Gotto 1--I Seedv l, of whioh the iollomngose specification,

flfhis :invent on relates to eottomseed oil so-i m 'roved that when heatissep lied to theoi, the odor. ordinarily develop will, bev

modified; end: this application i is a. division of oei gi;nelwai plieetien Serial Number 441 86Q fi16diili1 'l-Eli d 1 908.

. Gotton seed: is usedvlni gely as an in gredient: in war-ions food compounds, Such as SubfintDW"fo1v-1ard; Wfhen cottonseed oil, orvwnyafpodcom ound "111 which such oil is an in edientgisa ieetedinapan in the man- 1161: atrqsdinarymlerd is commonlyv heated when flym' artieles of food, an odor is usually eve oped which many persons deem obj actionable this odor is characteristic of thecotton seedoil. ()n the-other hand itiis well. known that. animal fats, such as hogs hind and beef fat, .dmn otulei'elop obijectiouable odors \vheu-heat is; a miied at t e time of cooking.

a In renderinghog fat. to produce refined lard, heetis emplo ed; the.firstefi'eet.of the 'or oily condiiimi whiohfacilitatesthe sepaheatis to reduce't e mass of fat to a liquid ration'fromwthe oil of the fine particles of fibrin and tissueythese particles uro soon cookedi brown: by the hot. oil and rise to the surface and are removed b' a skiuuner. When a suflieieut. i uantit' of this browned animal matter has been i ms collected, it s usually utkin a press and the oil or hird exresssd mm it, and the dry caked mass left in the presses residuum constitutes the article known .os crackling which has a pleasa-nt'odor and flavor.

. I have-found; that the pleasant odor and flavor characteristic offreshanimnl crackling, maybe impamted to cotton-seed oil in sufl'leientedegreetolnwe the-effect of overcoming-o1 modifying tho-objectionable odor that.-nsually-dovelops -.whenthnt. oil or any food-compound in which such oil is an ingredient is. heated, as in the processes of cooking.

Specification ofLetters-Retent.

. whereby free of 1 the objection" referred! to,

Y Patented Aug. a, loop,

The; ,inventive idea involved in iny pre ell invent on isto' improve cotton seed 0.11 by the edditlonthereto of the odoror flavorof' .animal'craeklingoi' animahtissue. invented eei'tein new and iise'fiul 'liig rovm a i to prom An obgeetof tlils invention therefore, is

e acotjton-seed oil that has been improved by incorpoiiating therewith .tlie' essence of animalcifaclflin'g; or animal tissue,

heatedithe 'clor that s/ill develop will; be

. Cottonseed-o l, andthe essenee of ziuinial" emekling or other formof Mimol'tissn, may be" combined by v methods; It is, therefore, to be understood thatjthe presentinvention whiehtrelzltes to the. article itself, is not restricted to'any pal ticular method for its production.

For the moose of-fully disclosing the in vention an the manner and process ofin'akin and compounding the same, itwill be su eient to describe two of several methods thatinrc known to me. 1:

Where animal (Tackling is used I deeni it the better course, but not essential, to wepare the caked mass of erncl ling lluit comes from the press, by breakin 'iit upg nd grindin it. in a suitable mill. When ground the said crackling will have a somewhat similar appearance to finely ground roaste'd coffee.

Any quantity of the cottonseed 011 only betroalud at :1 time, and will depend on the size ol' the apparatus or the fiwilitie s at 55 hand. It will be assumed, for the purpose of this disvl'iption, that five thousand pounds of cottonseed oil is the quantity to he treated; one proi'uss or method is us follower- 1me cotton-seed oil is suitable vessel, )l'ffil'ilbly one to w iich heat. may be applied; the exact degreepf temperature to he used is not. essentiah'biltthe oil must not be heated highenough to burn;

it. may be heated 10 a temperature 'of "about 350 degrees 1". Of course where heat is us'ed a thermometer should be employed for purposes of accuracy. Fresh, sweet. animal crackling is added by sprinkling or otherwise immersing it into the cotton-seed oil,-

a suitable proportion of the crackling I have found to be about five per cent. by Weight,

the improved oil has been-60 that is to say, where 5000 pounds of cottonseed oil is being treated about two hundred and fifty (250) pounds of animal crackling n'iay beused. Of course the proportions of oil and crackling may be varied somewhat according to the judgment of the operator. \Vhile: the animal crackling is being added the oil may be agitated or stirred to thoroughly distribute the crackling throughout the mass of oil, but this is a matter for judgment on the art of the operator. If heat is employed it may be a )plied to the oil before the c tickling is a ded, or the crackling ma li e added to the oil first and the heat app 'ed afterward. When the oil has become eated to the temperature desired, say ab ut 350degrees F. the heat shouldbe out, off. After the cottonseed oil and animal crackling have been together a short period, say, we or ten minutes Where the highest eg c of heat/h e named has been emloyed, th blendin may be considered as omplete, a d the nail step in the method i. t e separation of the animal cracklin from the oil. This separation may be e fected by filtration Oli may be effected by merely allowing the oil to stand until the particles of crackling precipitate, and then drawing off the clear oil. "The improved article is then finished.

.lVhile the process or method just described employs heat, itris to beunderstood that heat is not essential and may be dispensed with. promote the process then the period of time for keeping the cotton-seed oil and animal crackling together to ctlect the blend should be extended, and that, period may be varied 'uccording to the condition or degree of limpidity of the oil. I

What has been here stated with reference to animal crackling as affecting and imroving the cotton-seed oil, is true of both ogand beef crackling. The process when using beef crackling would be the same as when using hog cracklin and the result of improving the oil wqul d be substantially the same--the ditl'erence in the result would be mercl that the beef crackling .would give to the oi when heated an odor character stic of the'becf animal tissue when cooked brown.

Another method for producing the desired article of improved cotton -secd oil consistsin'lirst making anoily extract or essenor of animal crackling or animal tissue, and subsequently adding the extract or essence to the cotton-seed oil. This extract or essence may be produced in various ways that'will be suggested to persons skilled in such fll'tafter my inventive idea has'been disclosed to them. One way is'to grind the fresh animal crackling or tissue, and then place the ground article. together with cotton-seed Oll in a suitable vessel which may if heat is not employed to be heated by steam or otherwise; the proportions of nnnhal crackling or tissue and cotton-seed oil may be equal ruantities by weight of each. The heat to applied in making the extract or essence may range from about 212 degrees I to about 350 degrees I The period of time for continuing the heat may range from fifteen to thirty minutes. The entire mass enveloped in a suitable cloth or fabric and inelosed in a press should then be subjected to pressure to se Jarate thc-animal matter from the oil, which latter when filtered constitutes an oil extract or oil essence of animal crackling or tissue. This essence of animal crackling or tissue may be stored in vessels-and kept ready for use. This essence may be combined with the cotton-seed oil in the ro portion of one part by Weight of the said essence with about nine parts of the cottonseed oil; these will mix or blend and constitutes the improved article of the present inventioIL Instead of using animal tissue in the articular form known as crackling, w iich is a lay-product resulting from the process of rendering fat, I may readily substitute therefor hog, beef or other animal meat,

preferably in shredded form .or the form of ne particles. Animal tissue in this form when immersed in cotton-seed oil that is suffieientl'y heated will quickliy o cook brown iii thefihot oil and the'o r and flavor oft such tissue will be i'mpartieii th the oil "and will have the same effect as the socalled crackling) It will therefore he understood that the animal matter that has herein been termedtissue or animal tissue, and also the animal mattcr'thut has been termed crackling or, animal crackling, are to be regarded as. equivalents so far as the present invention is concerned.' O V What has been said herein with special reference to improving cotton-seed oil is appl cable to any ve etable oil which ordinarily develops an 0 jectionable odor when' heated. One oil of this character that may he mentioned is olive oil.

The improved cotton-seed oiL-may be used as an ingredient of an foodproduct or food compound, and w am either the improved Oll alone,v or thefood compound comprising the im roved oil are heated the odor of cotton-see oil will not be perceptible, or at leastwill be so modificda s to be free of objection. l

Having thus described my invention what I claim and desire to secure by Lettcrs'Patent is,- p

1. An article of manufacture comprising a \cg'table oil imbued with the essence of hunted. animal tissue.

l. An article-of manufawture comprising cotton-seed oil having an odor. of heated animal tissues 3. An "yp'oved oil. comprising cottonseed oil mad with the essence and odor of animal crackling. w

4. An article of manufacture oomprising a vegetable oil and theessence of heated ammal tissue combined so that the'odor of the latter will predominate when the article is subjected to heat. 10

In testimon whereof I afllx my signature in presence 0 two Witnesses. 

